Excerpt from article:
The Trump administration’s 2,200-page omnibus spending bill, which the president signs into law contains yet another test of our standards of identity, this time on dairy products. That includes directing the FDA to develop labeling standards for dairy products.
This fight is between the Plant Based Foods Association and the National Milk Producers Federation, which have focused on whether non-cow-milk beverages (made from soy, almond, pea protein, coconut and other sources) can legally contain the world “milk” on their labels.
The milk producers say the existing legislation for the standard of identity is not being enforced on these other milks, and NMPF president and CEO Jim Mulhern said in a press release: “It’s high time that we end the blatant disregard for federal labeling standards by marketers of nutritionally inferior dairy products. The language in the congressional budget will help. The language in the congressional budget bill will help ensure action on the matter by FDA after years and years of inaction.”
Read the whole article
In the 1990s, Harvard studies showed that it was not saturated fat that caused heart disease, but actually trans fats that had been recommended since the 1950s!
This past spring, the FDA announced a plan to ban use of trans fats, reporting that they are not “generally recognized as safe” for human consumption.
England may be following suit, as they are considering a total ban. Experts report that a total ban could potentially prevent or postpone approximately 7,200 deaths related to coronary heart disease over the next five years.
A total ban is feasible, and experts are now calling for decisive action. Researchers have evaluated three policy options: 1) a total ban on trans fatty acids in processed foods; 2) improved food labeling; and 3) a ban on trans fatty acids in restaurants and fast food places.
Read the whole article
The U.S. Food and Drug Administration announced July 30 that it is requesting comments from the public, including scientific data and information, that would assist the agency in identifying and evaluating measures that might minimize the impact of harmful bacteria in cheeses made from unpasteurized milk.
The FDA recognizes that there is broad diversity in cheese manufacturing operations and approaches and that many factors go into ensuring the safety of the food. In issuing this call for data and information, we are interested in learning more about the standards and practices in use by a wide variety of producers, including the growing artisanal cheese manufacturing community.